These Pumpkin Pancakes were so good, but I honestly think I like looking at the pictures even more! I don’t mean to toot my own horn, but I just love food pictures. 😀

My other breakfasts included Greek yogurt, Special K Red Berry, and Protein Smoothies. All boring but still very good!

Lunches

Last Thursday I had probably one of the most unhealthy things I’ve eaten in a while: a cheese pizza bagel from Einstein Bagel. 😮

It was very delicious (and I got a free drink out of it; they thought they had kept me waiting too long for my pizza, and felt bad!) but it’s not something I’ll be getting again any time soon – holy sodium!

In almost complete contrast to that was this wonderful strawberry and chicken salad.

Annnnd that’s about I all I have for interesting/different lunches this past week. 🙂

Snacks

Despite the cold temperatures, I enjoyed a Double Chocolaty Chip frappuccino yesterday at Starbucks. I have to say, what with their holiday drinks coming out, I reallllly miss being able to drink espresso.

These frappuccinos are good, but I’m so in the mood for a Gingerbread Latte!

I haven’t really been snacking that much lately (which is good!), but I have treated myself to a half serving of these once a day, if I want them.

Dove dark chocolate (in snowflake form!) and dark chocolate + raspberry. Yum. My biggest issue with snacking is that, while I try not to at all, if I don’t allow myself a bit of whatever I’m craving, I go crazy and eat things I don’t want. I save calories by giving into my cravings…does that make sense?

Dinners

I have enjoyed some amazing dinners since last week Wednesday!

On Friday night, my parents and I went out to Olive Garden, where I got their Venetian Apricot Chicken. It’s on their “lighter” menu, but it certainly didn’t lack in taste!

It comes with grilled chicken and steamed asparagus, broccoli, and tomatoes. There is an apricot glaze on top with some diced apricots.

I’ve also enjoying a fantastic “pasta” dish that I made up at school on Monday. I love making huge batches of something, because I can enjoy it’s leftovers for lunches and dinners, without having to spend too much money!

To make it, I cooked half a pound of lean ground beef with half an onion. I then added a few handfuls of frozen mixed veggies and let them cook through. Finally, I poured on some reduced sodium pasta sauce and allowed everything to heat through. I served this over spaghetti squash. It is soooo good, and is one of those dishes that is better as a leftover!

Speaking of spagehtti squash…

I’ve become obsessed with the stuff. You first saw it here in last week’s WIAW post, and since then, I’ve made it three more times! On Saturday night, it starred as the base for my Chicken Parmesan.

Sorry the photo is kind of strange…the lighting wasn’t great.

I had made this meal last week up at school, and wanted to share it with my family. They really liked it! (Even my brother; I wasn’t sure how he was going to feel about the squash.) What amazed them even more was the fact that the meal was so filling but still came in at under 300 calories. How great is that??

How to cook spaghetti squash.

I do one of two things:Oven method: Line a baking sheet with foil. Poke the squash with a fork or knife. This allows it to vent so it won’t blow up in your oven. Bake at 375* for about 1 hour to 1 1/2 hours. The first time I made it, I baked it for about an hour and it was slightly undercooked. The next time was an hour and a half and it was verrrrry overcooked (and inedible, unless you like soggy, mushy squash). I think a lot of it depends on your oven, the ripeness of the squash, and how big it is. Just start low and increase the amount of time depending on your liking. 🙂

Microwave method: In a microwave-safe dish (I used an 8×11 glass baking dish), pour a half cup of water. Cut the squash in half, scrape out the seeds, and place it cut side down in the water. Cover with plastic wrap. (This sounded a little weird to me, but it doesn’t melt; it simply steams the squash.) Cook for 7-10 minutes, or until it is the desired texture.

Once the squash is cooked, take a fork to it and scrape the little “spaghetti” strands out.

It couldn’t be easier. Plus, a huuuuuuuge bonus of spaghetti squash is that the whole thing usually has about 160-180 calories in it (for a regular-sized squash, which is just slightly longer than a football). That’s less than just one serving of pasta!

I have tried liking spaghetti squash, but it gets put in the same category as cottage cheese…nothing I do makes it taste good! That single serve cookie though?! Sweet baked deliciousness, looks incredible!